2 ¼ cups / 270 g / 9.5 oz all-purpose flour, spooned and leveled

2 tbsp / 10 g / 0.6 oz cornstarch

½ teaspoon baking powder

2 sticks / 225 g / 8 oz salted butter, at cool room temperature

¾ cup / 150 g / 5.3 oz granulated sugar

2 tbsp lemon zest (from about 3 medium lemons)

2 tbsp dried culinary lavender buds

1 large egg, at cool room temperature

1 ½ cups / 180 g / 6.3 oz powdered sugar, sifted

2 to 3 tbsp fresh lemon juice

½ tsp lavender extract (optional)

3 to 4 drops of purple food coloring

Lavender buds, for garnish (optional)

Lemon zest, for garnish (optional)

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Preheat your oven to 350°F / 180°C / gas mark 4. Line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
Using a large mixing bowl and a stand mixer fitted with the paddle attachment (or an electric mixer), cream the butter, sugar, lemon zest, and lavender on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.
Mix in the egg until fully combined.
On low speed, gradually add the flour mixture and mix until just combined. The dough will seem slightly dry.
Use a small cookie scoop to drop 1-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
Gently flatten each ball with your palms until about 1/3 inch thick.
Bake for 12 to 15 minutes. The cookies are done when the center is just set and the edges are slightly golden. Bake one sheet at a time.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
In a medium bowl, whisk together the powdered sugar, lemon juice, and lavender extract. The glaze should be thick but pourable. Add food coloring to tint the glaze, if desired.
Spoon a little glaze onto each cookie and, if desired, garnish with lavender buds and lemon zest. Allow the glaze to set for 30 minutes before enjoying.

You can use dried lavender from your garden, but make sure it is culinary grade to ensure it is safe for consumption.
For the best results, use a kitchen scale to weigh your flour.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that is a 1:1 substitute.
Fresh lemon juice has a brighter, more aromatic flavor that enhances the cookies.
You can prepare the glaze ahead of time. Store it in an airtight container at room temperature for up to a day.
If the dough feels too sticky, add a little more flour until it holds its shape better.
For smaller cookies, reduce the size by using a smaller scoop, but adjust the baking time accordingly.
It’s not recommended to use lavender essential oil in baking due to its potency. Stick to culinary lavender buds or lavender extract for the best flavor.
If you don’t have cornstarch, you can substitute it with an equal amount of all-purpose flour.